Vegan Afghan Biscuits Recipes

VEGAN BUTTERY DROP BISCUITS

Vegan Buttery Drop Biscuits image

You wouldn't believe that these moist, buttery biscuits are vegan!

Provided by dolly

Categories Bread Quick Bread Recipes Biscuits

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
1 ½ tablespoons white sugar
½ tablespoon baking powder
¼ teaspoon salt
½ cup coconut milk (such as Coconut Dream®)
¼ cup vegan butter (such as Earth Balance®), melted

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with parchment paper.
Sift flour into a bowl and add sugar, baking powder, and salt. Mix together. Add coconut milk and vegan butter; mix together gently until combined.
Drop batter by heaping tablespoonfuls onto the prepared pan.
Bake in the preheated oven until sides or tops are golden, 10 to 13 minutes. Let sit for 2 minutes before serving.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 14.9 g, Fat 8.7 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 4.2 g, Sodium 221.9 mg, Sugar 2.4 g

VEGAN QUICK BISCUITS

Vegan Quick Biscuits image

This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author. These delicious biscuits are easy - no rolling or folding required - and the maple "butter" comes together in a snap.

Provided by Tara Parker-Pope

Categories easy, breads, quick breads

Time 40m

Yield 8 biscuits

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour, plus extra for work surface
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup vegan margarine, plus extra for brushing
1/2 cup soy, almond or rice milk, plus more as needed
1 cup vegan margarine, at room temperature
1/4 cup maple syrup

Steps:

Heat oven to 425 degrees. Whisk together flour, baking powder and salt in a large bowl. Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add nondairy milk and stir with a wooden spoon until just combined. Do not overwork.
Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.
Make the maple "butter": In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy. Refrigerate until serving.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 23 grams, Carbohydrate 31 grams, Fat 33 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 464 milligrams, Sugar 6 grams, TransFat 0 grams

VEGAN AFGHAN BISCUITS

Vegan Afghan Biscuits image

Number Of Ingredients 6

Ingredients

175 g Vegan butter
1/3 cup Caster Sugar
1 1/4 cups White Flour
1/2 cups Cocoa
1. 1/2 cups Cornflakes
18 pieces Walnuts to decorate (if desired)

Steps:

Pre- heat oven to 180 degrees
Grease an oven tray (or two)
Cream the butter and sugar together until it's colour is lightened and it is fluffy
Beat in sifted flour and cocoa to make a stiff batter
Check the dough holds together by pressing a small handful of crumbs together. If it is too crumbly, add a tablespoon or two of soy milk to the dough.
Add the cornflakes and mix through thoroughly.
Roll tablespoonfuls of the mixture into balls and put on greased tray.
Flatten slightly using the back of a fork. They will not spread during cooking so you can place them close together.
Back for 12 - 15 minutes.
Cool on a tray for 5 minutes then transfer to cooling racks.
When cool ice with chocolate icing and press walnut into it (or use sprinkles!)

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